Rona's Favorite Healthy (And Not So Healthy) Recipes

Roasted Cauliflower Soup with Cumin

Roasted Cauliflower Soup with Cumin
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While winter in Los Angeles tends to be a bit balmy, I enjoy soup any time of the year.  I got this recipe from Food and Wine magazine, I believe. It’s from chefs Anna Trattles and Alice Quillets. I don’t always find vegetarian dishes satisfying, especially soups, but this is delicious and creamy and that touch of milk at the end really makes a difference.  If you’re a vegan, you can substitute coconut oil and coconut milk for the butter and dairy milk listed….but please don’t ask me to taste it.  If you’re my friend, you know I really, really, really do NOT like anything remotely coconut flavored.  Not even Pina Coladas!

Cauliflower is one of the most versatile vegetables there are!  It’s low in calories, has a fairly neutral, slightly sweet taste when roasted, and can match with virtually any flavor profile you put with it.  Plus, it has fiber, lots if vitamin C, vitamin K and folate.  I often use it as a mash instead of potatoes.

I really like the ease of this recipe.  Besides roasting the cauliflower, it doesn’t take much time and there aren’t a lot of ingredients. But what it DOES have is flavorful and satisfying.

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